First Fruit Purée

2 medium apples or pears, peeled, cored and chopped

2 tablespoons water or unsweetened apple juice (optional)

Put the chopped fruit into a heavy-bottomed saucepan and, if using apples, add the water or apple juice (ripe pears will not need any extra liquid). Cover and cook over low heat until tender (6 to 8 minutes for apples and about 4 minutes for pears). Blend the fruit to a Purée. Spoon a little into your baby’s bowl and serve lukewarm. Makes 6 portions for a 6-month-old and is suitable for freezing.

 

First Vegetable Purée

4 to 6 medium carrots (12 ounces), peeled and chopped

Put the carrots in a steamer set over boiling water and cook for 15 to 20 minutes or until tender. (Or put the carrots in a saucepan and add just enough boiling water to cover; cover and simmer for 15 to 20 minutes or until soft). Drain the carrots and place in a blender, adding some of the water from the bottom of the steamer or some of the cooking liquid, then Purée until very smooth. The amount of liquid you add really depends on your baby; you may need to add a little more if he finds the Purée difficult to swallow. Spoon some of the Purée into your baby’s bowl and serve lukewarm.   You can also use potatoes, sweet potatoes, butternut squash or pumpkin. The above carrot recipe for 6-month babies makes 8 portions and is suitable for freezing. Carrots make excellent weaning food, as babies like the naturally sweet taste.

Creamy Vegetable or Fruit Purée

1 tablespoon baby rice cereal

3 tablespoons your baby’s usual milk

1/4 cup vegetable or fruit Purée (use recipes above)

Mix the baby rice and milk together according to instructions on the package and stir into the vegetable or fruit Purée. Makes 1 portion for a 6-month-old and is suitable for freezing.

 

Fruity Baby Rice Cereal

1 T. sugar-free Baby Rice Cereal

3 T. Breast Milk or Formula

4 T. First Fruit Purée

Mix together cereal and milk according to instructions, and stir into the fruit Purée to give it a slightly creamy texture. Serve lukewarm. Pour any extra into an ice cube tray and freeze.

Simple Fruit & Vegetable Purées

Melon: Take one small wedge melon, remove seeds and cut away flesh from the skin, discarding the green flesh near the skin. Blend to a smooth puree of desired consistency. Combines well with mashed banana or avocado. (cantaloupe is the most nutritious of all melon varieties)

Peach or Nectarine: Score a cross on the base of a small ripe peach or nectarine, then submerge in boiling water for 1 minute. Skin and chop the peach flesh, then puree in blender. (vitamin C and potassium)

Dried Apricot: Simmer a handful of dried apricots in a little water about five minutes or until tender. Blend to a puree of the desired consistency with as much of the cooking liquid as needed to make a smooth pulp. Work pulp through a food mill or puree in blender and push through a sieve. Good mixed with rice cereal or pureed apples or pears. (beta carotene, iron, potassium)

Avocado: Choose a soft ripe fruit and prepare immediately before eating (avocado discolors quickly). Halve and pit one avocado and mash the flesh with a fork or puree to desired consistency with about 2 T. breast milk or formula.(potassium, vitamin b6 and E)

Cauliflower or Broccoli: Place 2 ½ C. of small cauliflower or broccoli florets in steamer and cook until tender, about 10 minutes. Drain and blend to puree. Mix with potato puree or baby rice cereal. 6 servings. (folate, potassium, vitamin C)

Zucchini: Place 2 C. trimmed and sliced zucchini in a steamer and cook until tender, about 12 minutes. Alternatively, simmer in water on stovetop about 6 minutes. Blend to puree. (beta carotene, potassium, vitamin C, magnesium – most in skin, do not peel)

Butternut Squash or Pumpkin: Peel and de-seed a 1 lb. squash or slice of pumpkin, then cut into small pieces. Cook (steam or bake) until tender and blend to a puree, adding a little cooking water if necessary. 8 servings. (beta carotene, potassium, Vitamin C and E